The Times cook book, no. 2

salt, and a madman to stir it all up." The French have a way of dressing salads which is to be recommended. First, dust over the lettuce half a teaspoon of salt and salt-spoon of pepper; then rub the spoon (wooden preferred) with garlic. Measure in it four tablespoons of olive oil; pour it over the salad and mix thoroughly; then measure and pour over one tablespoon vinegar or lemon juice. Then toss it over so each leaf will receive its right modicum of dressing. The vinegar going over last cuts the flavor of the oil and gives an entirely different result from the ordinary salad with French dressing; the oil is less pronounced. A lettuce salad should be served every day. Do not serve it plain always. Sprinkle over your lettuce one day a spoonful grated cheese; another day a few cold cooked peas; another day string beans finely sliced, a few beets and cold asparagus that has been left over, daintily chopped, Hard-boiled eggs cut in slices, chopped chervil or chives, etc., may also be used. For a company luncheon the salad may be served in boxes made of crackers, kept in place with ribbon and fastened at one corner by tying in a bow, and garnish corner opposite bow with flowers. NO. 40. LOBSTER SALAD. Mrs. A. K. Schlernitzauer, 4'62 North Fremont avenue. — Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pepper. One small onion, five lettuce leaves, two celery leaves, two hard-boiled eggs, one teaspoon butter. Chop all very fine. When done add half cup white vinegar. Garnish with French lettuce leaves. NO. 41. MASHED POTATO SALAD. Mrs. Hubert Anderson, 1518 Wilton Place. — Boil and mash one quart potatoes. Make a dressing of two ounces fresh butter, one teacup cream, two tablespoons each of mustard and sugar; season with salt and pepper. Rub the yolks of two hard-boiled eggs to a powder, and add vinegar to moisten. Chop the whites very fine and mix in, Put a layer of potatoes in a salad bowl with a spoonful of dressing, dropped over it in spots, then another layer, then the dressing, until the bowl is filled. Top with dressing; garnish with parsley or sliced lemon. NO. 42. MOTHER-IN-LAW SALAD. M. A. R., 1019 South Figueroa street.— Very good and inexpensive. For dressing take one teaspoonful mustard, half teaspoon salt, quarter teaspoon black pepper, dash of red pepper, one small boiled potato (hot and mashed fine;) butter, a little more than half the size of the potato. Add one egg and half cup hot vinegar, stirred in slowly, so as not to curdle. A little sweet cream will make it better. For salad: A little cauliflower placed on a lettuce leaf — cream sauce will not hurt — cold boiled potatoes, minced fine, around it. Put on the dressing, and then trim with beets, cut in dice, carrots in thin slices, or olives, with the pits taken out. In this way you can use almost any cold vegetables left over. The salad should be the economical dish, and the appetizer at dinner. Try to make today's salad out of what was left from yesterday.